Homemade Blackberry Jam
Easy Homemade Blackberry Jam with just three ingredients and no pectin — fresh blackberries, sugar, and lemon juice cooked into a deeply flavored glossy jam in 30 minutes.
Equipment
- Wide heavy-bottomed pot
- Potato masher or fork
- wooden spoon
- Glass mason jars
- Small plate for set test
Ingredients
Ingredients
- 4 cups fresh blackberries or frozen, thawed
- 2 cups granulated sugar
- 2 tbsp fresh lemon juice
Instructions
- Place a small plate in the freezer for the set test.
- Add the blackberries to a wide heavy-bottomed pot over medium heat. Mash gently with a fork or potato masher as they begin to soften, about 3 to 4 minutes.
- Add the granulated sugar and fresh lemon juice. Stir to combine.
- Increase heat to medium-high and bring the mixture to a rolling boil, stirring frequently.
- Continue cooking at a rolling boil for 15 to 20 minutes, stirring often and skimming foam as it forms.
- Test for set at the 15-minute mark using the cold plate test. Drop a teaspoon of jam on the frozen plate, wait 30 seconds, and push with your finger. If it wrinkles, it's done.
- Remove from heat and let sit for 5 minutes.
- Pour into clean jars and seal. Let cool completely at room temperature before refrigerating.
Notes
Use a wide pot for faster evaporation and even cooking. Skim foam during cooking for cleaner jam. Start testing for set at 15 minutes. For seedless jam, press through a fine mesh strainer before jarring. Frozen blackberries work year-round.